Culinary Applied Nutrition - Tallaght

Programme Title: MSc in Culinary Applied Nutrition
What is... Applied Culinary Nutrition?
The aim of this programme is to provide graduates with the advanced knowledge, skills and competencies necessary to creatively and confidently innovate food production in food service for health and wellness, in line with current food and dietary trends.

Semester 1
• Applied Food Science
• Flavour Science
• Food Regulatory Affairs

Semester 2
• Human Nutrition
• Culinary Nutrition Research Studies

Semester 3
• Nutrition Assessment
• Strategic Marketing for the Contemporary Chef
• Culinary Nutrition Professional Practice

Semester 4
• Applied Research Project

Minimum Entry Requirements?
Applicants are required to hold a Level 8 (honours) degree in a relevant discipline.

TU Dublin Tallaght's policy on recognition of prior learning applies.

Applications will be considered from graduates holding a Level 7 (ordinary) degree in a related discipline who have gained sufficient industry experience to have achieved the equivalent learning as graduates from an appropriate Level 8 (honours) degree programme. Level 7 graduates who wish to apply under TU Dublin Tallaght's policy on recognition of prior learning must provide details of their learning and experiences since graduation, as part of their application.

TU Dublin Tallaght will invite applicants for an interview during which they will be examined as to their suitability for the programme. Applicants holding a Level 7 degree need to demonstrate that they have worked applying skills which typically would be acquired at Level 8.

How to Apply
Applications for this course are now closed for 2021.

For queries on the application process please contact: lifelonglearning.tallaght@tudublin.ie

Or call the Lifelong Learning Team on: 01 220 7432

2 years part-time

Schedule
2 Evenings per week over 2 years.

Method of Delivery
Classroom, Online

What are my career opportunities?
Graduates from the MSc in Applied Culinary Nutrition will develop scientific and culinary nutrition skills to work in diverse roles in the food sector including: food production and service, culinary innovation and food product development, food marketing, food science research, nutritional analysis, food consultancy.